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Monthly Archives: October 2014

I’ve been on a break-but I’m back, I’m back!! Just in time for fall, and just in time for EVERYTHING PUMPKIN. This is prep-post. It’s not about pumpkin, I promise but it is pretty fall-worthy. So while I work you up with a fall dinner dish, be prepared to have an overkill of pumpkin because

That was your warning, so here is a post to let that Pumpkin-Info settle in, before I drown you in it. In the meantime, let’s discuss this recipe, because it’s delicious- and you want another of reasons why…right?!

1.Red Potatoes: awesome
2. Cutlets: sign me up
3. One pan bake that isn’t really a casserole: stop why you’re doing, YES.
I’m on a list binge today–stay with me
Casseroles are good, but they’re super hard to photograph (amateur alert) and they are really hard to heat up without being a bowl of mush afterwards. This one, which I’m not calling a casserole because
1. I hate that word
2. It reheats like a charm
3. This doesn’t have rice or pasta in it
soooooo…..you’re carb-ly welcome.

I’m not gonna lie, this did take some time to prep, it’s not a quick meal to table deal. It probably took 1 1/2 hours start to finish…but wine was involved so the focus was…in my glass. I should really be a guest host on My Drunk Kitchen.
It’s worth the time, or at least a bottle of wine to put together 🙂 We’ll definitely be adding this into a regular rotation! Great for a Sunday night dinner because of the prep time or even a partial prep the night before for a quick Monday family meal! Because this recipe is swap out friendly, swap the pork cutlets for chicken or even cube-steak if you want!

As always feel free to remove or substitute any part you choose to customize it to your family-

Red Potato Pork Chop Bake
Serves 4

Ingredients
4 butterfly pork chops, cut in half (to make 8)
1/4 Greek Yogurt
1/4 tsp Cumin
1/4 tsp Ginger
1/8 s/p each to season
2 tbsp of veg oil to fry
1/2 cup all-purpose flour
7 small red potatoes, cut into very thin slices (use a mandolin if you have one)
1/2 yellow or white onion, VERY thinly sliced, then cut the rings in half
1 small can of mushrooms and stems
1 tbsp of butter
1 can cream of mushroom soup + 3/4 can of water (**sub in Cream of Chicken if you’re not a mushroom fan**)
1 cup broccoli florets
2 handfuls of shredded Mozzarella
Parsley to Garnish

1. Trim your pork (or chicken if needed) then slice in half. Whisk your Greek Yogurt and marinate along with you salt/pepper, ginger, and cumin. Let this marinate while you prep the rest. Can marinate up to 24 hours if you want to prep ahead of time.
2. Thinly slice half an onion into rings, then cut in half and soak in water for 5 minutes. This will remove the onion bite.
3. Next very thinly slice your red potatoes.
Preheat oven to 375
4. In a saute pan, with 1 tbsp of butter on medium high heat, cook your onion and mushrooms for 15 minutes(I added 1 tsp of sugar at the end to caramelize).
5. In a 8×10 or 9×13 size casserole dish, line the bottom with a thin layer of red potatoes, don’t overlap too much, you just want it to cover the bottom.
6. Your mushrooms/onions should be translucent and fragrant by now, remove them from the pan onto a plate. Keep the saute pan on medium high heat and add 2 tbsp of oil, or enough to cover the bottom.
7. While oil is heating, take your pork/chicken cutlets and dredge them until coated in your flour. Brown each side for about 2 minutes (they will continue to cook while baking. Place browned cutlets on top of the red potato base in your dish.
8. Scatter your broccoli next across the dish along with the mushroom/onion mixture.
*Add 1/2 tsp of red pepper flakes for a kick here if you wish.
9. Place remaining red potato slices over the dish on top of all the ingredients. (I threw several tbsp of Greek Yogurt in with this too, because I love it!)
10. Whisk water and cream of mushroom/chicken together and then pour evenly across the dish.
11. Top with shredded mozzarella cheese and bake for 35-40 minutes or until golden brown and bubbly. Top with Parsley to garnish.